These perfect homemade biscuits are kicked up a notch with the addition of cornmeal and the strawberries are infused with tequila for a REALLY amazing strawberry shortcake recipe!
Mix flour, cornmeal, brown sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk and vanilla; stir to form a soft dough. (If dough is dry, add additional milk by tablespoonfuls.)
Drop dough by 1/3 cupfuls about 2 inches apart onto parchment paper-lined baking sheet, forming 8 biscuits. Flatten each biscuit slightly into a 2-inch round.
About 30 minutes before serving, toss strawberries with granulated sugar and tequila in a large bowl. Let stand 15 minutes, tossing occasionally.
To serve, split biscuits. Place 1 biscuit bottom on each plate. Top each with about 1/2 cup strawberry mixture and whipped cream. Place the top of the biscuit over whipped cream and serve immediately.